Mango No Churn Ice Cream Cookie Skillet

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PREP TIME: 30 MIN

COOK TIME: 30 MIN

TOTAL TIME: 60 MIN

The creamiest and most flavorful mango ice cream topped on a brown butter based cookie skillet is what dreams are made of!

Ingredients

Cookie Skillet
• 1 Cup Unsalted Brown Butter
• 1 1/4 Cups Packed Brown Sugar
• 1/4 Cup Sugar
• 2 Large Eggs (Room Temp)
• 1 Tsp Vanilla
• 2 1/2 Cups of All Purpose Flour(Spoon & Leveled)
• 1 Tsp Baking Soda
• 1 Cup White Chocolate Chips

Mango No Churn Ice Cream

1 14oz Can Sweetened Condensed Milk

2 Tbsp Freshly Squeezed Orange Juice

1/4 Cup Amoretti's Natural Mango Artisan Flavor

1/2 Tsp Vanilla

2 1/4 Cups Heavy Whipping Cream

Instructions

Make sure your eggs are room temperature and this dough will come together beautifully!

1. Begin by making your ice cream, this will need about 6 hours to set.
2. In a large bowl add the condensed milk, orange juice and Mango Flavor. Mix until combined.
3. In a separate bowl with a stand mixer or a hand mixer beat the heavy whipping cream on med speed until peeks start to form. Once peeks begin to form bring speed to high and beat until you have stiff peeks.
4. Fold the whipped cream into the condensed milk mixture.
5. Once the whipped cream is folded completely add about 1 Tbsp of the Mango Artisan flavor and swirl it around.
6. Add ice cream mixture into a loaf pan cover the top with parchment paper and then cover in plastic wrap.
7. Freeze for about 5-6 hours.
8. Begin by cutting butter into cubes. Next, In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place into a heat safe bowl to cool.
9. While your butter cools sift your dry ingredients.
10. Once the butter has cooled Preheat oven to 350F and prepare a 10" skillet with non stick spray.
11. In a large bowl combine your brown butter and sugars and whisk until combined.
12. Add eggs and vanilla and whisk until combined.
13. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
14. Add white chocolate chips and fold until combined. Do not over mix.
15. Cookie need to be baked right away the dough does not store well.
16. Drop the dough evenly on skillet. Bake on top of a large cookie sheet in the oven.
17. Bake at 350 degrees for 25-30 minutes until golden brown and steady on the sides and middle.
18. Allow cookie to cool almost completely.
19. When ready to serve scoop the mango ice cream on top and add mango pieces on top.
20. Enjoy!

TIPS

1. Cookies will look a little undone once taken out they will finish baking in the skillet out of the oven. Allow them to cool mostly completely to set.
2. Share your pics with me on social media! #sweetmelibakery #ad